Chicken is definitely a staple in our house much to the demise of Josh. Jessica is back to college this morning so I tried to make everyone happy last night with a twist on chicken. Everyone ended up quite pleased…shock! This meal will pop again very soon.
5 pounded chicken cutlets
Arugula ( comes in boxes where I get it and I got 2 boxes )
5 tomatoes (on the vine is the best you can do this time of the year)
Parmesan ( thinly sliced )
Salad dressing (3 tbsp. balsamic vinegar, 1 tsp. soy sauce, 1 tsp. honey, 1 tbsp. mustard, 9 tbsp. olive oil)
unsalted butter and olive oil
kosher salt and paprika
In a large saute pan, melt some butter and a little bit of olive oil, enough to cover the bottom of the pan. Season the chicken with salt and paprika, pepper too, if you like. Saute each piece of chicken in the pan, maybe 3 minutes a side or until cooked through. I put the cutlets that were cooked first in the oven at 200 degrees while the others were cooking on the stove.
Make the salad. Arugula and dressing mixed thoroughly. Chop the tomatoes and put in a separate bowl. I poured a little olive oil and salt on the tomatoes for flavor.
Put together. Chicken over or under the arugula salad, tomatoes on top and then shavings of Parmesan. Simple, easy and tasty.
There are 2 pictures. Mine is the first, Jessica is the second. All tastes the same but there is something to be said for presentation.
We love chicken paillard. The best I’ve had was at L’escale in Greenwich, CT. Don’t love their food other than this an an amazing herb omelet. They pound it to 1/8″ and dip it in parmesan cheese before briefly sauteing quickly on each side. I juice and seed the tomatoes before chopping at this time of the year. Seems to bring out more tomato flavor. Looks great!
Nice touch on the parm dip!